Suet Dumplings
This mix makes 8 plum sized or 6 large satsuma sized or 10 ping pong ball sized dumplings - the mix will increase in size by at least a third so allow for the stretch. Make different flavoured dumplings by adding one of the suggested flavours below or simply leave plain. Sweet dumplings can be served with baked fruits and compotes.
Preparation time: 5 minutes Quantity: Serves 4 Cooking time: 10 - 20 minutes
Ingredients
75g / 3 oz suet
150g / 6 oz self raising flour
150 ml water
seasoning
Suggested flavours - add either
horseradish - 2 teaspoon
fresh herbs - 1 tablespoon chopped
dried herbs - 1/2 - 1 teaspoon
English mustard - 1 teaspoon
course grain mustard - 2 teaspoons
olive - 10-12 black chopped
apple - 2 grated apples
For sweet dumplings -
add 60g /2 oz caster sugar to mix
Method
- Mix everything together to create a sticky dough
- With wet hands mould in to dumplings
- Either cook by steaming the balls in a streamer, (10-12 minutes)
or wrap in a muslin and boil (15-20 minutes)
or boil the balls in salted water (8-10 minutes) or cook on top of a casserole uncovered for the last 20 minutes gas 6/ 220*c/ 450*f